torek, 21. julij 2015

Espresso Shortbread Cookies / Kavni piškoti

“It doesn't matter where you're from -

or how you feel...

There's always peace

in a strong

cup of coffee.”

― Gabriel Bá, Daytripper

I know there are many people who don't like sweets with coffee, but still drink coffee. I know, because I have asked people around me, if they like desserts with espresso. Then here we are also those who do not drink coffee, but love to eat it in desserts.

I don't think I would explore so many different recipes if I wouldn't write this blog. I would also not learn anything regarding food styling and photography. And I would not have accumulated a huge collection of cups, decor, fabric napkins ... and people wouldn't buy me things I can use in my photos, for my birthday…like Truffles bought me this cup with polka dots during our family vacation in Gmunden.

Therefore, it is very nice when you have a quality espresso at home and you use in the recipe that you've never tried before, you don't know the taste and you can't wait to try it, when you peek into the oven and all that wonderful scent spreads everywhere.

In the bowl of a stand mixer or food processor (you can also use a hand mixer, or your hands) mix together the flour, sugar and hazelnuts.

Add the softened butter, vanilla and cooled espresso and mix until the dough comes together.

Turn out onto waxed or parchment paper and form into an 8" log.

Wrap the log in the paper and twist the ends, smoothing the shape as you go.

Chill for at least an hour, or overnight.

Pre-heat the oven to 325, and line and baking sheet with parchment.

Slice the dough into 1/3 to 1/2 inch slices.

Bake in the center of the oven for about 12 minutes.

Cool on the pan briefly before finishing on a rack.

When the cookies are completely cool, melt the chocolate for about a minute in the microwave stirring until completely smooth, then drizzle or dunk the shortbread. You can just dust them with powdered sugar if you don't want to use the chocolate.